This recipe is a recreation of guac from one of our favorite restaurant hang-outs in Columbus, which we already miss. Everything there was perfect, consistent and delicious.
I really like the addition of raw fresh sweet corn in this; it adds a nice crunch and sweetness. It is a little irritating to have to break into a whole cob for 1/4 cup of kernels, but totally worth it. If you don’t have fresh sweet corn, I would not substitute canned or frozen – the texture wouldn’t be the same.
This guacamole is served very chunky, so I mixed all the ingredients together all at once. If you like your avocado smoother, I would suggest mashing it slightly first and then adding the remaining ingredients.
Inspired by Northstar Cafe, Columbus OH
3 ripe medium avocados 2 tablespoons chopped onion 1/4 cup diced tomato 1/4 cup of bell pepper (red, orange or yellow) 2 teaspoons of minced jalapeño 1-2 cloves of garlic 1/4 teaspoon kosher salt 1 tablespoon of cilantro, wrought chopped 1 lime, juiced
Chop ingredients as directed above. For the garlic, chop it very fine, and then add 1/4 teaspoon of kosher salt, continue to chop and mash with your knife blade, to form almost a paste. This will prevent you from chomping down on any large garlic chunks, which can be unpleasant. Use 1 to 2 cloves, depending on how much garlic you like; we tend to like garlic, so we use two cloves.
Add all ingredients to mixing bowl. Break up avocado with back of spoon or fork, while combining other ingredients at the same time. Add salt to taste, and adjust lime and cilantro to your liking.
Cover with a sheet of plastic wrap directly over the guacamole and refrigerate for an hour to let the flavors mix.